Crispy Baked Zucchini Chips are a delightful, healthy alternative to traditional fried snacks. This recipe offers a simple, oven-baked method that transforms humble zucchini into golden, crunchy delights perfect for any occasion.
Key Ingredients for Crispy Baked Zucchini Chips:
- 2 medium zucchini, about 1 pound total
- 1/4 cup all-purpose flour (or gluten-free blend)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1 large egg, lightly beaten
- 1/2 cup panko breadcrumbs (Japanese breadcrumbs for extra crispiness)
How to Make Crispy Baked Zucchini Chips:
This recipe for Crispy Baked Zucchini Chips is incredibly easy and satisfying, transforming fresh zucchini into guilt-free, golden discs of deliciousness. The simple coating and baking process ensure a delightful crunch without the mess or extra fat of frying. With a quick preparation time of about 15 minutes and a baking time of 20-25 minutes, you’ll have a fantastic snack or appetizer ready in no time. It’s a wonderfully versatile dish that’s sure to become a family favorite.
Step-by-Step Instructions:
Preparation and Coating:
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes for easier cleanup.
- Slice the Zucchini: Wash and trim the ends off the zucchini. Using a mandoline slicer or a sharp knife, slice the zucchini into thin, uniform rounds, about 1/8 to 1/4 inch thick. Thinner slices will result in crispier chips.
- Salt and Drain the Zucchini: Arrange the zucchini slices in a single layer on a wire rack set over a baking sheet or paper towels. Lightly sprinkle both sides of the zucchini slices with salt. Let them sit for about 10-15 minutes. Salting draws out excess moisture, which is crucial for achieving a crispy texture and preventing soggy chips.
- Pat Dry the Zucchini: After salting, gently pat the zucchini slices dry with paper towels. This step is vital to remove the moisture that has been drawn out, further aiding in crispiness.
- Prepare the Dredging Stations: Set up three shallow bowls or plates for your dredging process.
- In the first bowl, combine the flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Whisk to ensure the spices are evenly distributed. If using Parmesan cheese, add it to this flour mixture and whisk again.
- In the second bowl, lightly beat the egg.
- In the third bowl, place the panko breadcrumbs.
- Coat the Zucchini Slices: Working with a few slices at a time, dredge each zucchini slice first in the seasoned flour mixture, ensuring it’s coated on all sides. Shake off any excess flour.
- Dip in Egg: Next, dip the floured zucchini slice into the beaten egg, letting any excess drip back into the bowl.
- Coat with Panko: Finally, press the egg-coated slice into the panko breadcrumbs, coating both sides thoroughly. Gently press the crumbs to help them adhere.
- Arrange on Baking Sheets: Place the coated zucchini chips in a single layer on the prepared baking sheets. Ensure there is a little space between each chip to allow for even cooking and crisping. Avoid overcrowding the pans, or they will steam instead of crisp. If necessary, use more than two baking sheets.
Baking and Finishing:
- Bake the Zucchini Chips: Place the baking sheets in the preheated oven. Bake for 10-12 minutes.
- Flip and Continue Baking: Carefully flip each zucchini chip using a spatula. Continue baking for another 10-13 minutes, or until golden brown and crispy. The exact time will depend on your oven and the thickness of your zucchini slices. Keep a close eye on them during the last few minutes to prevent burning.
- Cool and Serve: Once crispy and golden, remove the baking sheets from the oven. Let the Crispy Baked Zucchini Chips cool on the baking sheets for a few minutes. They will continue to crisp up as they cool. Serve immediately with your favorite dipping sauce.
Why You’ll Love This Crispy Baked Zucchini Chips:
You’ll absolutely adore these Crispy Baked Zucchini Chips for their incredible texture and flavor. They offer that satisfying crunch you crave from a snack, but in a much healthier, oven-baked form, making them a fantastic alternative to greasy potato chips. Plus, the simple seasoning of smoked paprika, garlic, and onion, boosted by optional Parmesan, creates a savory profile that’s utterly addictive, especially when paired with a cool, creamy dip. Forget expensive store-bought chips; making these at home is budget-friendly and incredibly rewarding. Give these delightful bites a try and elevate your snacking game!
Storing and Reheating Tips:
For optimal freshness, it’s best to enjoy Crispy Baked Zucchini Chips immediately after baking. However, if you have leftovers, they can be stored, but their crispiness will diminish.
- Refrigeration: Allow the chips to cool completely. Store them in an airtight container or a resealable plastic bag in the refrigerator for up to 2 days. Layer them with parchment paper to help prevent them from sticking together.
- Reheating: To regain some crispiness, reheat the chips in a single layer on a baking sheet in a preheated oven at 350°F (175°C) for about 5-8 minutes, or until they are heated through. You can also use an air fryer for a few minutes at 350°F (175°C). Note that they may not be as perfectly crisp as when first baked.
- Freezing: Freezing is not recommended for this recipe, as the texture will likely become soggy and unappealing upon thawing.
Final Thoughts:
These Crispy Baked Zucchini Chips are a testament to how simple ingredients can create something truly delicious and satisfying. Give this easy recipe a go for a healthier snack option that everyone will love. You won’t be disappointed!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Crispy Baked Zucchini Chips
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes for easier cleanup.
- Wash and trim the ends off the zucchini. Using a mandoline slicer or a sharp knife, slice the zucchini into thin, uniform rounds, about 1/8 to 1/4 inch thick. Thinner slices will result in crispier chips.2 medium zucchini
- Arrange the zucchini slices in a single layer on a wire rack set over a baking sheet or paper towels. Lightly sprinkle both sides of the zucchini slices with salt. Let them sit for about 10-15 minutes. Salting draws out excess moisture, which is crucial for achieving a crispy texture and preventing soggy chips.2 medium zucchini, 1/4 teaspoon salt
- After salting, gently pat the zucchini slices dry with paper towels. This step is vital to remove the moisture that has been drawn out, further aiding in crispiness.2 medium zucchini
- Set up three shallow bowls or plates for your dredging process. In the first bowl, combine the flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Whisk to ensure the spices are evenly distributed. If using Parmesan cheese, add it to this flour mixture and whisk again. In the second bowl, lightly beat the egg. In the third bowl, place the panko breadcrumbs.1/4 cup all-purpose flour, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 cup grated Parmesan cheese, 1 large egg, 1/2 cup panko breadcrumbs
- Working with a few slices at a time, dredge each zucchini slice first in the seasoned flour mixture, ensuring it’s coated on all sides. Shake off any excess flour.2 medium zucchini, 1/4 cup all-purpose flour, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 cup grated Parmesan cheese
- Next, dip the floured zucchini slice into the beaten egg, letting any excess drip back into the bowl.2 medium zucchini, 1 large egg
- Finally, press the egg-coated slice into the panko breadcrumbs, coating both sides thoroughly. Gently press the crumbs to help them adhere.2 medium zucchini, 1/2 cup panko breadcrumbs
- Place the coated zucchini chips in a single layer on the prepared baking sheets. Ensure there is a little space between each chip to allow for even cooking and crisping. Avoid overcrowding the pans, or they will steam instead of crisp. If necessary, use more than two baking sheets.2 medium zucchini
- Place the baking sheets in the preheated oven. Bake for 10-12 minutes.
- Carefully flip each zucchini chip using a spatula. Continue baking for another 10-13 minutes, or until golden brown and crispy. The exact time will depend on your oven and the thickness of your zucchini slices. Keep a close eye on them during the last few minutes to prevent burning.2 medium zucchini
- Once crispy and golden, remove the baking sheets from the oven. Let the Crispy Baked Zucchini Chips cool on the baking sheets for a few minutes. They will continue to crisp up as they cool. Serve immediately with your favorite dipping sauce.2 medium zucchini